Thursday, September 30, 2004

Fudge

Time for Carnival of Recipes. This time it is being hosted by Trudy of Food Basics. Be share to go check out all the recipes!

This recipe is not that hard... just the timing - particularly if you have kids! But kids love to help as well. And if it comes out right, it melts in your mouth! Otherwise it makes great topping for ice cream. Grin!

2/3 cup Hersey Cocoa
3 cups sugar (sifted)
1/8 tsp salt
1 ½ cups milk
4 ½ tbsp butter
½ tsp vanilla
Pecans (optional)
Cookie thermometer

Combine and mix well, cocoa, sugar and salt. Warm milk in 3 quart pot on stove. Add mixture to milk after it is warm, stirring well. Keep milk warm at low heat (no higher than medium) and mix until starting to boil. Heat to softball stage (approx 235 degrees F). Once softball stage is reached, remove from heat and add butter (do NOT stir). Let it sit until 110 degrees F. Add Vanilla and nuts. Beat until thick and starting to lose glossy sheen. Pour IMMEDIATELY out of the bowl. Spread to your preference. Cut when fudge has completely lost it’s sheen.

2 comments:

Bou said...

Hey,is this that fudge recipe you made, you put it out ona marble counter and it turned hard instantly? That was you, wasn't it? Like 13 years ago?

vw bug said...

Yep! I still make a couple of batches a weekend near the holidays. The marshmellow kind is easier to make (and very edible) but this just tastes better to me. But you do have to be careful not to let it harden in the pot or you will be chiselling it out. GRIN. All part of the fun!